Rancho San Julian
On a cattle ranch in the santa Ynez foothills, a family holds fast to the land and the bounty it gives. From the November 2012 article California Eternal by Georgia Freedman.
Grilled Romaine Salad with Blue Cheese and Bacon
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon. See the recipe for Grilled Romaine Salad with Blue Cheese and Bacon »
Grilled Tri-Tip Tacos
Tri-tip steak, also called Newport, Santa Maria, or triangle steak, comes from the lean bottom sirloin. Here it’s sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos. See the recipe for Grilled Tri-Tip Tacos »
Apricot Tarts with Pistachios
Lightly sweetened apricots are baked quickly in a simple shortbread crust for these rustic tarts, which are garnished with vibrant green pistachios and fleur de sel. See the recipe for Apricot Tarts with Pistachios »
Beef Brisket and Picadillo-Stuffed Empanadas
Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas. See the recipe for Beef Brisket and Picadillo-Stuffed Empanadas »
Stewed Beans
Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based, delicately-spicy side dish. See the recipe for Stewed Beans »
Onion and Olive Enchiladas
Anaheim and pasilla chiles combine in a pureed sauce for these Cal-Mex-style enchiladas, filled with cotija cheese and black olives. See the recipe for Onion and Olive Enchiladas »
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